Baileys Chocolate Cheesecake

With St. Patrick’s Day fast approaching, I wanted to make a decadent recipe to go with our corned beef and cabbage dinner.  Yes, I’m an Irish girl…through and through!!  I’m from a large family, too (I’m one of eight children).  My Mom always made corned beef and cabbage every year on St. Patrick’s Day.  I have always been a lover of this yummy meal.  After I got married and had children, I didn’t make it (my children were NOT a fan!), but my mom did, and I always knew I could go there and get my fix!  Well, my children are grown, married and have children of their own now so I can make corned beef and cabbage again without any moans or groans:).

This delicious chocolate Baileys cheesecake with smooth and creamy ganache is the perfect way to finish your St. Patrick’s Day celebration…Yummy!!!

Ingredients for Cookie Crust:

15 Loftus Filled Cookies (150 grams)

8 Walkers Pure Butter Shortbread Cookies (150 grams)

⅓ cup (76 grams) unsalted butter, melted

Instructions for Cookie Crust:

Preheat oven to 350° Fahrenheit.  Wrap the outsides of a 9″ spring form pan with heavy duty aluminum foil.  Lightly spray the 9″ springform pan with non-stick spray.
In a food processor combine the cookies and melted butter, pulse until well combined.

Press the mixture into the bottom and slightly up the sides of the prepared pan.  I like to use the bottom of a measuring cup to help make it smooth.
  • Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325° F.

Cheesecake Ingredients:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ¾ teaspoon espresso powder
  • ½ cup (84 grams) semi-sweet chocolate chips, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/2 cup (110 grams) plain full fat Greek yogurt*
  • 1/2 cup (138 grams) Baileys Irish Cream

*The taste will be similar to sour cream. Greek yogurt does have a slight tangy taste which works well with all of the sweet ingredients in the cheesecake batter (I always have a container of Greek yogurt in my refrigerator).

Instructions for Baileys Chocolate Cheesecake:

In a large bowl, combine cream cheese, granulated sugar, espresso powder and melted chocolate chips.  Mix on medium speed until blended and smooth. (Try not to over-mix!)  Add eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and the Baileys Irish cream; mixing on low speed until blended. Pour filling over baked crust and smooth with an offset spatula.

Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or any large pan) halfway with water and place it on the bottom rack while the oven preheats, and then leave it there while the cheesecake cooks.

Place the cheesecake in the oven on the shelf above the water bath and bake at 325° F. for 1 hour and 15 minutes.  Shut the oven off and leave the cheesecake in the oven for another hour.

Take the cheesecake out the oven and allow it to cool, and then cover with foil and refrigerate for at least 6 hours or overnight.

Remove the rim of the pan and cover top of cheesecake with Baileys chocolate ganache.

 

Ingredients for Baileys Chocolate Ganache:

  • 12 ounces (340 grams) semi-sweet chocolate, finely chopped
  • 3/4 cup (180 grams) heavy cream
  • 1/4 cup (70 grams) Baileys Irish Cream Liqueur

Instructions for Baileys Ganache:

Combine cream and Baileys together in a medium saucepan, and gently heat until nearly at boiling point

Remove from heat and pour over the chocolate chips.

Let this sit for a couple of minutes, and the begin to stir until the ganache comes together and is smooth.

The ganache will begin to firm up after a few minutes.  At this time, you will put in on top of the cheesecake and spread it to the sides.  Then put the extra ganache in a bag with a large star tip and make swirls on top and add chocolate balls.  Enjoy!!

I hope you make this delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Creamy Lime Cheesecake

 

 

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I have been making cheesecake for over 30 years.  It’s one my son David’s favorite desserts.  I have always put lemon juice and zest in my cheesecakes.  On my visits to see him when he lived in California, I would pick lemons from his neighbor’s yard (with permission, of course!).  Until I started using fresh lemons I would use bottled lemon juice.  That is a last resort now!

When my husband brought home a bag of limes last week, I thought I would make a cheesecake swapping out the lemon for lime.  Let me tell you, this tastes so good.  The lime really brightens up and enhances the cream cheese, just like lemons:)!  If you don’t already have a favorite cheesecake recipe, all you have to do is make this,  and your problem will be solved!  You’re welcome:)!!

Feel free to use lemons in place of the limes.  Both are equally delicious!!

Graham Cracker Crust Ingredients:

  • 9 graham crackers (one sleeve) finely crushed
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt

Instructions:

Preheat oven to 325° F.   Wrap 8″-9″ springform pan with heavy aluminum foil and set aside.

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Place graham crackers in a food processor  (you can also do this in a plastic bag and a rolling pin).  Pulse until crackers are finely ground.

Transfer to a bowl and add melted butter, sugar, cinnamon and salt.  Stir until it comes together and resembles course sand.

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Press crumb mixture into the bottom and about an inch up the side of the pan.  I like to use a measuring cup to help with this process.  Place pan with crust mixture in the oven and bake for 15 minutes, then remove and allow to slightly cool.

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Ingredients for lime cheesecake:

  • 5- 8oz. blocks cream cheese (1130 grams),  softened to room temperature
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 cup sour cream (110 grams), room temperature
  • 5 large eggs, room temperature
  • 1/2 cup lime juice (120 grams) -about 6 small limes
  • Zest of two small limes (about 2 teaspoons)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions for cheesecake:

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Zest 2 limes and place in a small bowl until ready to use.

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Juice enough limes to get 1/2 cup of juice.  Set aside.

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Place softened cream cheese and sugar in a large mixing bowl.  Using the whisk attachment, mix on medium/high speed until smooth and creamy (about 3 minutes).  Scrape sides and whisk when needed.  This is a very important step to ensure your cheesecake is silky smooth (yummmm!).

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Look how smooth and creamy!!

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Add eggs one at time, mixing after each addition.

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Add sour cream, lime juice, vanilla extract and salt to cream cheese mixture.  Remove whisk attachment and replace with paddle.  Mix added ingredients until well combined.  You don’t want to whip too much air into the batter.  That could cause your cheesecake to crack in the baking process.

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This is what your batter will look like before adding the lime zest.

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Fold lime zest into the batter with a rubber spatula.  Making sure to scrape the bottom of the mixing bowl and distribute evenly.

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Look at that beautiful green zest!

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Place springform pan in a large roasting pan.  Place in oven and pour enough boiling water to come one inch up the side (be careful not to burn yourself in this process!).

Turn the oven temperature down to 300° F. and bake for one and a half hours.  Cake will be slightly jiggly in the center.  Turn oven off and leave cheesecake in the oven for another hour (prop oven door open with a wooden spoon).

After an hour, remove cheesecake from the oven and finish cooling on a rack (about 2 hours).  Leave springform on the pan.

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Discard aluminum foil from the sides of the pan.

 

After the cheesecake has completely cooled.  Cover and refrigerate overnight.

Remove from refrigerator when ready to serve.  Run a small spatula around the sides of the pan to make sure it doesn’t stick to the springform.

Garnish with sweetened whipped cream*, lime zest and lime wedges (optional).  Enjoy!!

*Whip one cup heavy whipping cream, 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar until it is the consistency for piping swirls on your cheesecake (or you can spoon it on, but piping swirls makes me feel fancy…wink wink).

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So pretty, right?!

This is sure to please any cheesecake lover out there.  It might even make a believer out of non-loving cheesecake people (is there even such a thing?!!).

I hope you make this creamy and delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!